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Wednesday, October 17, 2007

One of the really good cooks in our congregation served these at Coffee Hour a couple of weeks ago and was kind enough to share the recipe. I would be wrong to keep it to myself. She said she got the recipe from Taste of Home 2000.

Pulse the flour and salt together in a food processor. Add the butter and pulse until the mixture resembles coarse cornmeal. Add the egg and pulse 1 to 2 times more, until the dough starts to stick together, but don’t let the dough form a mass around the blade. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.

Turn the apple cut side down and cut it crossways in 1/4 inch thick slices. Cut the squash so the slices are about the same size as the apple. Lay the onion cut side down and slice it into half moon shapes about 1/4 inch thick. Add the oil, mustard, rosemary, thyme, salt, and pepper and toss gently to combine. Season with salt and pepper and toss again.

Preheat the oven to 400 degrees.

Roll the dough on a lightly floured surface into a 12-inch disk and transfer to a parchment lined baking sheet. Starting 2 inches from the edge, alternate pieces of apple, squash, and onion in overlapping circles—if you have extra pieces of one or another, tuck them in where you can or double them up to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, squash, and onions are tender and caramelized, about an hour. Cool the galette briefly on a wire rack. Cut into wedges and serve.

The pastry can be used for any number of tart ideas; it's really good.